JPH05236870A - Method for treating albino of cod - Google Patents

Abstract

PURPOSE:To enable an albino of cod to withstand the preservation for a long period without causing deterioration in its taste and discoloration and simultaneously serve for a dining table without deteriorating the taste in thawing. CONSTITUTION:A raw albino is heat-treated with hot water at 60-80 deg.C as the first step and the heating temperature is reduced with cooling water containing vitamin C added thereto as the second step. The albino is then dehydrated, hermetically sealed in a vacuum pack and quick-frozen as the third step. In preservation, the albino is contained in a heat insulated container and directly stored in a refrigerator. In thawing, the albino contained in the container is directly allowed to stand at ordinary temperature and naturally thawed.

Description

Detailed Description of the Invention

[0001]

[Industrial application] Cod shirako, which is loved by food lovers as a delicious food, is now a raw product because it is harvested in remote areas by pelagic fishing. It is impossible to serve Shirako immediately for dinner. Therefore, we frozen raw shirako on-site and provided it to the market.
The current situation is to thaw this frozen Shirako and use it for a meal.

However, 80% water and 8 protein are contained in the algae.
%, Fat, and other 12%, when frozen (similarly in the case of quick freezing), the moisture in the agar grows and the membrane of the agar becomes ruptured, so that it is frozen in a so-called cold shock state. , When thawed, the water flows out together with the nutritional value of Miko, making it impossible to taste the original taste of Miko, and because the preservation process is insufficient, the Miko will change color,
There are drawbacks such as a decrease in product value, and the supply of vigorless Miko is low, leading to high prices.

The present inventor believes that the above-mentioned present situation is caused by the incompleteness of the freezing and thawing technology of Shirako, and as a result of earnest research, succeeded in obtaining a satisfactory technology. The present invention intends to process a large amount of shirako according to the present invention to provide a stable supply of commodities, thereby causing a reduction in price and thus providing the meal to the general public.

[0004]

2. Description of the Related Art Conventionally, as a method for treating raw algae,
This is frozen, preserved, and thawed as needed to serve as a meal.

[0005]

However, in the above-mentioned conventional method for treating white sardine, as described at the beginning, freezing expands 80% of the water contained in raw white sardine, and the thin film is broken.
Therefore, when thawed, the original taste and nutritional value of Shirako will flow out, and there is a drawback that it is difficult to maintain the original taste of fresh Shirako.Furthermore, frozen Shirako will change its original white color to reddish brown due to air contact, and as a product There was a problem such as decreasing the value of. The present invention adopts the following means in order to solve the above problems.

[0006]

[Means for Solving the Problems] That is, first, in order to impart strength to a thin film of raw Mikoshi, the film was strengthened by heating with warm water at a required temperature for a required time. Secondly, the treated egg white was cooled with cooling water, and vitamin C was added to the cooling water in order to prevent discoloration of the film during cooling. Thirdly, the above cooled algae were dehydrated, sealed in a vacuum pack, and quick-frozen. Fourthly, when thawing, a treatment method of naturally thawing in a heatproof container is adopted.

[0007]

[Examples] As the first step, raw shirako 5 collected from true cod
Kg is put into a colander, and this is heat-treated with warm water for 10 seconds in a kettle that can be automatically adjusted to a temperature of 60 ° C to 80 ° C.

In the second step, 10 liters of cooling water is added with 1% of Vitamin C and cooled with cooling water of about 3 ° C. After cooling, this is dehydrated.

As a third step, 500 g of the dehydrated Miko was sealed in a vacuum pack, and this was liquefied by nitrogen treatment.
Quick-freeze at a low temperature of 150 ° C. for 5 to 10 minutes.

As the fourth step, the frozen white mulberry is placed in a foam styrene heat-insulating container and stored in a refrigerator for long-term storage.

In the fifth step, when thawing the abacus, it is left at room temperature for 36 hours while being stored in a heatproof container, after which the vacuum pack is opened and the thawing abacus is taken out for serving.

[0012]

The method of the present invention is as described above. Therefore, as the first step, heat treatment is performed on the raw algae in warm water at 60 ° C. Solidifies and exhibits the action of strengthening the film, which prevents the film from breaking due to so-called cold shock.

In the second step, cooling is carried out with cooling water containing vitamin C, so that it exhibits an action of neutralizing fats and the like secreted from the film of Mikoshi and preventing discoloration due to oxidation of the film. In addition, the step of cooling the heated Miko is extremely important as a step of preventing slow freezing when performing rapid freezing as a post-treatment.

In the third step, the cabbage roe whose temperature has been lowered by cooling water is sealed with a vacuum pack.
As a result, the contact with the air is blocked, and it has the effect of preventing discoloration due to the oxidation of the film, and the quick-freezing in the final step maintains the present condition of the taste and color of the white cabbage.

Further, in the case of storage, when it is stored in a heat insulating container made of expanded polystyrene and then stored in a refrigerator, even if the temperature inside the refrigerator is unstable due to frequent opening and closing of the refrigerator door Since it is housed in a heat-insulating container, it is not affected by changes in external temperature, so it can withstand long-term storage.

When thawing, since it is naturally thawed in a heat-proof container, it is possible to serve Shirako without any change in taste or color.

[0017]

EFFECTS OF THE INVENTION Since the method of the present invention is as described above, first of all, there is an advantage that the white cabbage can be stored for a long period of time and naturally thawed without causing a change in taste and color. is there.

Secondly, in terms of processing, except for the use of vitamin C as a neutralizing agent for preventing discoloration, only heating, cooling and freezing treatments are carried out and no additive is used. , Very beneficial for health and economy.

Thirdly, in addition to preventing the deterioration of taste, it also has the advantage of increasing the commercial value because it prevents discoloration.

As described above, the processing method of the present invention can maintain the taste and color of raw Miko and can process a large amount, so that a stable supply of products can be achieved and the price can be lowered. This is a useful invention that has brought about an innovation in the method for treating Miko.

Claims (3)

[Claims] 1. Raw cod roe is heat-treated with warm water of a required temperature, cooled with cooling water, cooled, dehydrated, sealed in a vacuum pack, and quick-frozen. How to treat Shirako. 2. The method for treating white cod roe according to claim 1, wherein vitamin C is added to cooling water when the raw white roe is heat-treated and cooled. 3. When thawing quick-frozen Miko, which is sealed in the vacuum pack and thawed, it is stored in a heat-insulating container made of a material such as expanded polystyrene and left at room temperature for a required time to allow it to thaw naturally. A method of treating cod roe according to claim 1.